Directions:
- Slice the pickled jalapeños in half lengthwise not quite all the way through, leaving the 2 halves attached at the stem end.
- Using a knife or spoon, remove the seeds and ribs under running water.
- Pack the halves with peanut butter, press together, and arrange on a serving plate.
- Be sure to warn guests to put the whole pepper (except the stem) in the mouth before chewing, to get 70 percent peanut butter and 30 percent jalapeño.
- A nibbler squeezes out the peanut butter, changing the percentages and making it very hot indeed.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 91.35 Kcal (382 kJ) | ||
| Calories from fat | 69.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.74g | 12% | |
|---|---|---|---|
| Sodium | 2.67mg | 0% | |
| Potassium | 103.28mg | 2% | |
| Total Carbs | 3.18g | 1% | |
| Sugars | 1.44g | 6% | |
| Dietary Fiber | 0.96g | 4% | |
| Protein | 3.88g | 8% | |
| Vitamin C | 1.3mg | 2% | |
| Iron | 0.3mg | 2% | |
| Calcium | 6.8mg | 1% | |
| Amount Per 100 g | |||
| Calories | 549.85 Kcal (2302 kJ) | ||
| Calories from fat | 419.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 46.59g | 12% | |
|---|---|---|---|
| Sodium | 16.04mg | 0% | |
| Potassium | 621.63mg | 2% | |
| Total Carbs | 19.11g | 1% | |
| Sugars | 8.66g | 6% | |
| Dietary Fiber | 5.8g | 4% | |
| Protein | 23.36g | 8% | |
| Vitamin C | 8.1mg | 2% | |
| Iron | 1.9mg | 2% | |
| Calcium | 40.9mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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